Mini Pumpkin Custards Recipe
- 1/2 cup half-and-half cream
- 1/2 cup heavy whipping cream
- 3 egg yolks
- 2 tablespoons plus 2 teaspoons sugar
- 1/8 teaspoon ground cinnamon
- Dash each salt, ground cloves and nutmeg
- 1/3 cup canned pumpkin
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- Whipped cream and additional ground nutmeg
- 1. In a small saucepan, heat half-and-half and heavy cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, sugar, cinnamon, salt, cloves and nutmeg.
- 2. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, syrup and vanilla.
- 3. Transfer to eight stoneware demitasse cups or 2-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan.
- 4. Bake, uncovered, at 325° for 25-30 minutes for demitasse cups and 20-25 minutes for ramekins or until centers are just set (mixture will jiggle). Remove cups from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours. Garnish with whipped cream and additional nutmeg. Yield: 8 servings.
1 serving (calculated without whipped cream) equals 138 calories, 9 g fat (5 g saturated fat), 105 mg cholesterol, 36 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.